Oil processing stages

  • LEAF REMOVAL AND WASHING

    In this initial phase the olives, after being harvested
    they are passed through a defoliator that removes leaves and twigs,
    followed by washing with clean water to remove dust, soil and other debris
    strangers.

  • CRUSHING

    This is the phase during which the olives are mechanically crushed with a mill until a homogeneous paste is obtained (containing peel, pulp and stone) which performs a draining function and facilitates the subsequent separation of the oil from the water.

  • Kneading

    Following the pressing, the olive oil is crushed in the malaxers (steel tanks with helical blades) and is a very delicate phase as it represents the first stage of oil extraction. The resulting paste is malaxed in closed tanks at a controlled temperature (below 27°C, as required for cold extraction).

  • EXTRACTION (2-phase system) and CENTRIFUGE

    At this stage the two-phase Pieralisi decanter comes into play, which carries out the
    oil separation without adding water, unlike the traditional system
    three phases.

  • FINAL SEPARATION

    The oil extracted from the decanter still contains microdroplets of water and small impurities.
    It is then sent to a vertical centrifugal separator to eliminate
    completely remove the residual water and obtain a clean oil. This phase is called
    POLISHING.

  • STORAGE AND PACKAGING

    The finished oil is stored in stainless steel silos under nitrogen or in the atmosphere
    controlled, at a constant temperature, to avoid oxidation. It is then packaged
    in bottles or cans, ready for sale.

Mostly Carolea , a very widespread and appreciated olive variety in Italy, particularly in Calabria, from where it comes
original. Highly appreciated for its versatility, but above all for its excellent characteristics
productive and qualitative. This native variety has a dual purpose, in fact it is used both for
produce oil and table olives.

This means that the oil is extracted at temperatures below 27°C, to preserve the organoleptic and aromatic properties of extra virgin olive oil.

Extra virgin olive oil is obtained only through mechanical processes of cold pressing of olives
harvested at the right degree of ripeness.
It has an acidity of no more than 0.8%, with a fruity aroma , often slightly bitter and spicy , and a
high polyphenol content .
While non-extra virgin olive oil is a mixture of refined olive oil (obtained from lampante oils, i.e.
not suitable for direct consumption, chemically treated) and extra virgin olive oil , in variable quantities for
improve its taste. It is therefore a lower level product. If you are looking for quality, taste and
health benefits, always choose extra virgin olive oil.

Usually the goods are shipped immediately after the order request and take about 2-3 days
working hours, also depending on the destination to be reached.
Costs vary based on the weight of the order and are automatically calculated in your cart.

YES! Not only do we produce it, but our company's production cycle begins with the cultivation of
lush olive groves and ends with the packaging of the product, ready for consumption , creating
thus a supply chain process completely internal to the company.
The quality of the oil produced depends primarily on the quality of the olives grown, harvested and
transformed into the territories owned by Casa Ligarò.